One-pot creamy paprika chicken pasta

I rarely cook and when I do, it’s usually just throwing things together and hoping for the best. This was one of those recipes that turned out better than I expected!

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If I was to re-make this dish, I’d probably do things a little bit differently, but I had very limited ingredients so this was basically me rummaging through my fridge for whatever I could use. Things I would change:

  • Remove chicken skin
  • Grill chicken to be “healthier”
  • Use parmesan instead of or along with cheddar
  • cooking cream instead of milk
  • fresh parsley instead of dried
  • More heat, if the kids weren’t eating. Some cayenne or chilli flakes would be goooood

I think it turned out delicious nonetheless, although Shafiq modified his to suit his tastebuds better (mayo of course). When he first tasted it he had such a hard time pinning down the hint of lemon. If it was up to me I’d put lemon in almost all my cooking because i love the zing it gives, but Shafiq is NOT a fan haha.

Didn’t have time to document the whole process (also I didn’t think it was going to turn out any good) so this is the only picture I have, and even here you can’t really see anything. Oh well.

One-pot creamy paprika chicken pasta

Serving size: 4pax

  • Pasta of choice (I used angel hair spaghetti)
  • 2 pcs chicken chop, cut into 1 inch pcs
  • 2 Tbsp paprika powder
  • 1 tbsp garlic powder
  • 1/2 large white onion, chopped
  • 1 carrot, diced
  • 1 cup button mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • ¬†2 tbsp vegetable oil
  • 1/2 cup chicken stock
  • 1 tsp flour
  • 1.5 cup milk (I used fresh milk)
  • 1/2 cup shredded cheddar or parmesan
  • Chopped parsley (I used dried)
  • squeeze of lemon
  • salt and pepper to taste
  1. Cook the pasta as per packet instructions making sure it’s al dente or still slightly firm to the bite.
  2. Drain but keep 2 cups of the pasta water
  3. Marinate the chicken with the paprika powder, garlic powder, salt and pepper
  4. Heat up the oil in a large non-stick pot/skillet
  5. Sauté the chicken til cooked through
  6. Remove chicken from skillet and set aside
  7. Sautee the onions, tomatoes, mushrooms, and carrots in the same skillet until softened
  8. Add in milk and chicken stock
  9. Once the liquid start bubbling, add in the flour slowly, stirring till it is all dissolved/mixed in
  10. Add the cheese and mix thoroughly
  11. If the sauce seems too thick, add in some of the pasta water and season to taste
  12. Add in the cooked chicken pieces and drained pasta, and simmer
  13. Add a squeeze of lemon and mix
  14. Garnish with chopped parsley and serve

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